Here is her steamed tofu dish with chicken and mushrooms.
Close up of Bok-Ryeo Han’s Dishes.
Here is my Nuna, Jia Choi, with chef Pierre Gagnaire.
Here is Pierre Gagnaire’s Foie Gras with Kimchi. The sauce had port wine and kimchi juice in it and he served it over radish. He emphasized the importance on plating and on experimentation in his dishes.
Here is another Pierre Gagnaire Dish. I forget which one this one was.
To the left is his stewed apples with red paprika over a makkolli custard. Yes, that is a sesame leaf over top of the pudding.
Here is Massimo Botturo’s Beet Risotto with ginseng. He took beet juice and turned it into a solid jelly and then diced it.
Here is his barbecued raw beef steak served with black garlic mashed potatoes.
Here is a close up of his black garlic mashed potatoes. They were delicious.
Finally, here is a picture of Corey Lee with myself and Jia.About the Author
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